Jin Tong Guo

Thinly sliced pork belly with layers of fat and red meat. For dipping in sukiyaki pot. Tender and juicy from the fat that melts in your mouth.

Pork neck with marbled fat. Thinly sliced, tender and springy texture, not too fatty.

Thinly sliced beef for shabu-shabu. Distinct beef aroma. Cooked briefly for a tender and delicious result.

Thinly sliced chicken breast. Low in fat, tender. Suitable for those seeking low-fat meat.

White fish fillet. Smooth, fine texture, boneless. Mild flavor that absorbs broth well. Becomes soft and springy when cooked.

Pork offal. Cut into bite-sized pieces. Has a unique sweetness and tender texture when cooked just right.

Chicken wing with skin and bone. Juicy meat. Becomes tender and absorbs broth flavor well when cooked for a long time.

Dark green shellfish. Chewy and tender meat with a sweet, oceanic flavor.

Fresh squid, sliced. Crunchy texture when cooked. Naturally mild flavor, suitable for dipping sauce.

Whole fresh shrimp. Sweet and springy when cooked. The shells enhance the broth's flavor.

Beef tripe. Ribbed texture, crunchy and chewy. Popularly blanched briefly.

Pork blood curd. Soft, jelly-like texture similar to tofu. Smooth texture, not fishy. Pairs well with broth.

Green leafy vegetable with hollow stems. Crisp and delicious when cooked. A popular vegetable eaten with hot pot sukiyaki.

Light green and white leafy vegetable. Sweet and crisp. Becomes soft when cooked in broth and absorbs soup flavors well.

Green leafy vegetable with crisp stems and soft leaves when cooked. Refreshing vegetable flavor.

Head cabbage. Crisp and sweet leaves. Becomes soft when cooked and adds natural sweetness to the broth.

Small cluster mushrooms. Slightly crunchy texture, mellow flavor.

Dark green seaweed. Expands when soaked in water, with a slippery, crunchy texture and a mild sea aroma.

Yellow corn. Sweet and fragrant. Adds sweetness to the broth. Eaten as kernels or young cobs.

Firm, orange-yellow pumpkin. Becomes tender and naturally sweet when cooked.

Small, white, clustered mushrooms. Chewy and fun to eat. Mild flavor that pairs well with broth.

Pork meatballs. Made from seasoned minced pork, formed into round balls. Firm and springy texture, mellow flavor.

Beef meatballs. Made from seasoned minced beef, with a firm, springy texture and a distinct beef aroma.

Chicken meatballs. Softer texture than pork or beef meatballs, with a mild, easy-to-eat flavor.

White meatballs made from minced fish. Springy and soft texture, not fishy. Suitable for cooking in a sukiyaki pot.

Fish balls stuffed with seasoned fish roe. Crunchy texture from the fish roe inside when bitten. Rich flavor.

Meatballs with cheese filling in the center. When heated, the cheese melts, providing a salty, cheesy flavor mixed with the texture of the meatballs.

Wonton wrappers filled with seasoned minced pork and shrimp. Boiled in sukiyaki pot, eaten in bites. Mellow flavor.

Processed fish product. Square or diced shape, with a smooth, soft texture similar to tofu but with the springiness of fish balls.

Smooth chicken sausage. Crispy skin, tender meat, slightly salty. Popular with children.

Fried tofu skin rolls or stuffed with minced fish. Offers a variety of textures, from the chewiness of the tofu skin to the springiness of the fish.

Soft, pale yellow egg tofu. Made from chicken eggs, with a smooth, melt-in-your-mouth texture and a rich egg flavor.

Fresh chicken egg. Cracked into the soup or used to dip cooked meat for added richness, aroma, and tenderness.

Cooked jasmine rice. Beautiful, soft, and fragrant grains. Eaten with side dishes or sukiyaki broth.

Clear noodles made from mung bean starch. Chewy and soft when cooked, absorbs soup flavors very well.

White noodles made from rice flour. Soft and smooth texture. Suitable for cooking in broth as sukiyaki noodles.

Instant noodles. Yellow wavy noodles that are chewy and soft when cooked. Popularly eaten with hot pot.

Cylindrical Korean rice cakes. Chewy and satisfying texture, pairs well with flavorful broths.

Crispy clear noodles made from extracted seaweed. Low in calories, does not cause weight gain.

Sichuan Chinese style soup. Red in color with a spicy and numbing flavor from Sichuan peppercorns, fragrant with Chinese herbal spices.

Clear broth with a mellow flavor, lightly fragrant with Chinese herbs. Easy to drink, not spicy. Suitable for sipping.

Soup with coconut milk. Naturally sweet and fragrant, refreshing and unique.

Dark broth with a mellow sweet and savory flavor, fragrant with dried fish and Japanese soy sauce. A popular soup for shabu-shabu.